1 ¾cupswhite whole wheat flour, spooned into measuring cup and leveled with a knife (or 1 cup of all-purpose flour and ¾ cup of whole wheat)
1 ½teaspoonsbaking powder
2tablespoonsfinely-grated lemon zest
¾cupsugar (reduce to ½ cup if using Brown Cow Vanilla Cream Top Yogurt)
2largeeggs, at room temperature
⅓cupextra virgin olive oil
½cupBrown Cow Cream Top Yogurt, plain (or use the Vanilla flavor and reduce granulated sugar to ½ cup)
3tablespoonsfreshly-squeezed lemon juice
1tablespoonall-fruit raspberry jam
1tablespoonfresh lemon juice
¼cupfresh raspberries, gently chopped
Preheat your oven to 375℉. Line a muffin pan with paper liners and spray the insides with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
In a small bowl, combine the sugar and lemon zest by using your fingers to rub the zest into the sugar until the mixture is fragrant, about one minute. Set aside.
In a large bowl, whisk together the sugar + zest mixture, eggs, oil, cream top yogurt, vanilla and lemon juice until completely smooth, about 2 minutes. Add the flour mixture and whisk lightly till almost combined. Use a rubber spatula to scrape the sides of the bowl and fold in any remaining flour. Be careful not to overmix!
Pour the batter into your prepared wells of the muffin tin until they are ¾ full. Bake for 14-18 minutes until a toothpick inserted into the middle of a muffin comes out clean.
Remove the muffins from the oven and set the pan on a wire rack for 5 minutes. Remove muffins from the pan and cool completely on a wire rack before glazing.
To glaze the cooled muffins, whisk together the jam and lemon juice until smooth. Add the powdered sugar and whisk until smooth. Fold in the raspberries. Spoon the glaze over cooled muffins. Serve and enjoy!
Store leftover muffins in an airtight container in the refrigerator for up to 3 days.